Seared Lamb Steaks with Balsamic Vinegar and Red Pepper Marinade
- 4 large red peppers, roasted, peeled, stemmed, and seeded
- 3 garlic cloves, coarsely chopped
- ½ teaspoon anise seeds
- 1 celery stalk, peeled and chopped into ¼-inch dice
- 1 teaspoon dried oregano
- ¼ teaspoon hot red pepper flakes
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons balsamic vinegar
- 2 tablespoons vegetable oil
- 4 lamb blade steaks, 1 inch thick (10 to 12 ounces each)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
Instructions:
Leftovers will keep for 2 to 3 days in the refrigerator. Rather than trying to reheat the steaks whole, slice them into thin strips, simmer briefly in tomato sauce, and toss with pasta.
- Purée the red peppers in a blender or food processor. You should end up with about a cup of purée. Combine the purée with the remaining marinade ingredients in a large bowl and mix well. Put the steaks in the bowl and turn to coat evenly on both sides with the marinade. Cover with plastic wrap and refrigerate for at least 3 hours, ideally, 12 hours.
- Remove the steaks from the marinade. Scrape the marinade off the lamb back into the bowl; reserve.
- Season the steaks with salt and pepper. Heat the vegetable oil in a large sauté pan over medium-high heat. Add the steaks and cook, turning once, until done, about 5 minutes per side for medium-rare. Transfer the lamb steaks to a platter.
- Lower the heat to medium. Wipe out the pan if there are any burned bits. Add the marinade to the pan and cook for 4 minutes, stirring constantly, until thick and bubbling. Spoon over the lamb and serve at once.